I was in the grocery store picking up some wine – of course – and looking around for something a little different for supper. When I spied these real thick, bone in, pork loin chops.

I had a couple little chores to do so I bought what I needed to put together this one pan dinner that would just go in the oven and free me up for a little while.

I bet you find yourself in that kind of crunch sometimes too.

I picked out veggies that would take the same time to cook that the thick pork chops would and heres what the product of my chopping, olive oiling and salt and peppering looked like. I did sprinkle a little paprika on the potatoes and a little grated parmesan on the pork chops.

You could use a baking sheet lined with aluminum foil and sprayed or wiped with olive oil. Or, a nonstick one like you see in the pic.

In the pursuit of quick and easy I got the pre trimmed and washed string beans in produce and the pre peeled and cut potatoes in frozen . The onion and the pepper were the only cutting up that I had to do.

It went into a 475° oven for twenty minutes and our Baked Pork Chops Dinner all was cooked and ready.

I didn’t get all my honeydos finished but a nice dinner with my honey and that bottle of Pinot Noir that I had grabbed at the store all made for a real good evening.

Set the oven at 475F.
Line a baking sheet with aluminum foil and spray or wipe with olive oil.
Put the pork chops and the veggies on the baking sheet.
Drizzle the veggies with olive oil and sprinkle with salt and pepper.
Sprinkle the potatoes lightly with paprika and the pork chops with grated parmesan cheese.

Put the sheet into the oven and cook for 20 minutes.
The veggies should be cooked and crisp on the edges and the pork chops should be firm to a poke or read 155- 160 on an instant read meat thermometer.